1. Mix together the shrimp, salt, and bruised mint and let stand 15 minutes. Transfer to a bain marie and pour all of the water over the mixture. Cover with plastic wrap and let poach for 1 minute. Strain off all the liquid, spread on a baking sheet, and cool in the freezer for 15 minutes.

2. To make the “agua diablo,” combine all ingredients in a blender and blitz until smooth. Strain through a fine mesh sieve and chill in the fridge until ready to use.

3. To serve, divide the shrimp between 6 plates, pour over the “agua diablo” sauce and top with chopped almonds and banana slices. Garnish with micro cilantro, drizzle each plate with a little olive oil, and finish with a sprinkling of sea salt.